This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
1cangreen chilies, chopped, drained, (4 oz / 113 g)
2fresh Jalapeno peppers, seeded and chopped
¼teaspoonhot pepper sauce
Cheese - Use 1 Item
Cheddar cheese
Colby Longhorn cheese
Monterey Jack cheese
Instructions
In a 8 inch pan, heat the oil on medium heat. When hot, fry the tortillas 1 at a time for 2-3 seconds on each side, drain on paper towels.
Using a large non stick pan, spoon 2 tablespoons of the hot oil from the smaller pan, and place on medium heat. Add the onion and garlic, cook until the onion is softened.
Stir in the Soup, Meat, and Seasoning Options, as well as the water and cumin. Stir often and heat through.
While the meat mixture is heating, preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
Lay out a tortilla, spoon about ½ cup of the meat mixture down the center of the tortilla, roll up and place in the baking pan. Repeat with remaining tortillas.
Pour taco sauce evenly over enchiladas.
Sprinkle with the Cheese Option. Cover with foil and bake for 25 minutes.
Uncover and bake for 5 more minutes.
Serve with sides of your choice. Enjoy.
Notes
High cost per serving until I determine cost of the corn tortillas.